Culture Shock Kombucha at Take 5 Urban Market
Culture Shock Kombucha
Based in Seattle
Founder: Thomas Dodson
Culture Shock Kombucha is the foodie’s answer to the popular gut-health beverage, made right here in Seattle. We’ve carried the brand since it was founded by Thomas Dodson, a former chef, sommelier and mixologist, six years ago. Culture Shock is for people who want better flavor and a smarter way to drink. With their zingy, whole fruit approach and inventive flavors (have you tried the mango jalapeno?!) we couldn't agree more.
How did your business get started?
From an early age, founder Thomas Dodson developed a deep passion for the culinary world. He gained hands-on experience in every role within the restaurant industry, from chef to sommelier and mixologist. His life changed when he discovered kombucha during Dry January, inspiring him to combine his culinary expertise and knowledge of wine to create a premium, health-focused, flavor-forward, functional beverage.
What inspired you to make this specific product? I wanted something that I could drink with dinner that wasn't alcohol and wasn't filled with sugar, but paired with food.
What makes your product different or special? We are Washington's Whole Fruit Kombucha Company. We pride ourselves on using whole fruit in all of our signature brews. I was a couple of years into this business when I found out how all of the big kombucha brands make theirs. They use flavored teas, syrups, and “natural flavorings,”which results in an average, not exceptional, product.
Do you have a personal favorite product you make? Why?
The OG flavor is now called Dragon's Barrel, but was originally Hunter's Tea. This ultra-savory kombucha spawned this entire company, and nothing on the market comes close. That being said, I drink Gnome's Delight for breakfast, Nymph's Nectar with lunch, and sip on a Golden Griffin after work because it tastes like beer.
What’s the Best way to enjoy your product?
I tell people that to get the most gut health from kombucha, they should drink it first thing in the morning on an empty stomach, but there is no bad time to enjoy a kombucha. If you are caffeine-sensitive or sip late at night, we have a caffeine-free version as well. We also make a line of alcoholic kombucha and tepache.
What does it mean to you to partner with or be carried by Take 5?
Rebecca was one of my very first customers when I started my business six years ago. Back then, we bottled it, and the bottles would explode when opened. Take 5 is important to me because it represents a community hub vital to every neighborhood. We could all be so lucky to have a place to go where everyone knows your name and is always stocked with top-shelf brands and delectable, handmade lunches and dinners. Have you tried their carrot cake? Come on!
If your brand had a personality, how would you describe it?
Culture Shock is a curious, adventure-minded craft beverage brand for people who want better flavor, clearer experiences, and a smarter way to drink.
What’s one thing people might be surprised to learn about you or your business?
We will soon open our tap room and feature kombucha, hard kombucha, hard seltzer, and mocktails.
What’s next for you that you’re excited about?
2026 will be a big year for us. We recently launched our hard kombucha line and will host several events across Washington to get the word out. We also plan to enter the California market by the end of the year.
Culture Shock Kombucha's Thomas Dodson and Rebecca Rouleau at the case!